photo credit: TheBusyBrain

Here’s how my grilling went down before I got a REAL BBQ.

First I sidled over to my hibachi, picnic bbq, $19.99 grill, or whatever.  I gathered the Chimney which holds the charcoal and had a space beneath for paper etc that was meant to light the coals.

photo credit: brndnprkns

Now let me tell you something, I can make a mean fire, boy scout style!  You start with something highly flammable like newspaper. Put small sticks/kindling on top of paper and maybe medium sticks on that.

Go ahead and try it any way you like, cause whatever you do I’m sure you’ll get similar results such as the paper breaking apart and small pieces flying around the yard, AFLAME!

photo credit: caese

Or maybe you don’t even get that far and the twisted newspaper is too tight to stay lit.  Or maybe it’s windy and you try to block the wind with your body as you light ‘er up.

Okay so you’re a show off and light the chimney like a pro, good for you.

Back to my story. The coals on the bottom got the most heat and were almost ash before the ones on the top were barely lit.  I would dangerously pour those hot embers into the bottom of the bbq, scrape the grill and put on the meat.

photo credit: Another Pint Please…

The meat was too close to the coals and caught fire.  Or, the coals would burn out when the steak was half cooked and I finished it in the pan or microwave in the kitchen, booo.  Then I threw a pity party, of course I was the only one invited, and I ate desert and felt much better.

Did you think I was going to tell you how to BBQ a Cake?  Well I am!

photo credit: PetitPlat by sk_

This is what I discovered when I purchased the Weber Performer Charcoal Grill, gas starter/coal burning w/thermometer:

A Weber is like a stove AND an oven.  You can fry a burger, pan fry scrambled eggs, steam fresh veggies, smoke a hunk of meat and even bake a cake, meatloaf, enchilada, tuna casserole, or whatever you want to eat!!!!

All you have to do is decide if you want to cook direct (with the coals right under the food) or indirect like a convection oven (with coals to the side and the food in the center).

Bonus: You can do both at the same time.

The amount of coals will determine the temperature just like you set the temp in the oven or choose the flame size on the stove, see the booklet for tips.

Direct cooking is for items that take less than 20 min. to cook like hamburgers, steak, kabobs, smores…

Indirect cooking circulates heated air and bakes like an oven, for items that take longer than 20 minutes like the CAKE!

You can put scalloped potatoes in a baking dish in the middle for 20 min. then add the steak directly over the coals that are on

the side and in 15 more minutes you’ve got both ready to serve, yum.

It’s super fast and super easy:  Now folks…this is how it’s done.

I uncover the Weber and prop the lid in it’s handy holder.

I glove up cause I don’t like the coals to get my hands dirty.  I remove the grill and shake last nights ashes out of the charcoal trays. Ashes fall to bottom where I coax them with the swisher handle down into the ash collector.

Then I add the number of coals I’ll need to reach the desired temperature for what I plan to cook, into the two coal trays and toss the glove.

Next, put the grill back on the bbq, turn on the gas,  push the red ignition button and POW! you’re all lit up. Cover bbq with lid.

Go into the kitchen and rub your meat or beat the cake batter and get your meal prepared.

But HURRY ’cause in about 5-10 minutes the coals are ready! Turn off the gas and you’re ready to cook with coals.

Open the lid, brush last nights ashes off the grill and put the food on to cook.

Watch the temperature so you can add coals as needed. (Handy grill flaps lift up for easy charcoal adding).

When you’re scrumptious meal is ready to eat, remove it from the Weber and replace the lid to let the coals burn out.

After the BBQ has cooled to the touch, cover it up till next time and roll it aside if you’d like.

Protect that baby with Easy-Fit Cover

I store a plastic container with cast iron pans, spatula, smoke wood chips, veggie rack etc. on the bottom shelf.  I also store my

gloves and a dishpan.  Instead of using the side compartment to hold the bag of charcoal, I use it as a garbage can.

I love the large counter space and the hanger for my utensils, pot holders and grill scrubber. And don’t forget the handy dandy paper towel holder I mounted to the leg.

If I bake in a glass pan there’s a smoky haze on the pan when I’m done.  It’s easy to clean up with a green scrubby and Organic Castile Soap (which I use to wash my hair, clean the kitchen, bathe the dog and wash the car.  It rinses easily and thoroughly without residue. Smells like peppermint too).Weber Performer Charcoal Grill

Bon Appetit

Off roading trails are open to the public in the Dark Lake / Wrights Lake area near Lake Tahoe California.

If it gets dark they might need lights.